Name: Florida Orange Grove Pie Recipe
Total time: 270 min
Ingredients: 4 large egg whites; 1/4 teaspoon cream of tartar; 1 1/2 cups granulated sugar, divided; 5 tablespoons finely chopped walnuts; 5 large egg yolks; 2 tablespoons fresh lemon juice (from 1 lemon); 1/8 teaspoon salt; 3 tablespoons orange zest, divided (from 1 large orange); 2 cups heavy cream; 2 tablespoons powdered sugar; 1 (20-oz.) jar refrigerated mandarin orange segments (such as Del Monte), drained, divided

This is a great old-timey angel pie with a crust made of baked meringue instead of pastry. In a state where orange groves still cover miles of farmland, of course a cook would turn to citrus to pile atop the crisp candy-like crust. This recipe was originally published in 1961 in The Junior League of Tampa's cookbook, The Gasparilla Cookbook.

The Gasparilla Cookbook

Updated on July 20, 2022

Florida Orange Grove Pie — Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly

Active Time:

30 mins

Total Time:

4 hrs 30 mins

Yield:

6 to 8 serves

Ingredients

4 large egg whites
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
5 tablespoons finely chopped walnuts
5 large egg yolks
2 tablespoons fresh lemon juice (from 1 lemon)
1/8 teaspoon salt
3 tablespoons orange zest, divided (from 1 large orange)
2 cups heavy cream
2 tablespoons powdered sugar
1 (20-oz.) jar refrigerated mandarin orange segments (such as Del Monte), drained, divided

Directions

Preheat oven to 275°F. Beat egg whites with an electric mixer on medium speed until foamy, about 1 minute; beat in cream of tartar. Increase speed to high, and beat until medium peaks form, about 2 minutes. Add 1 cup of the granulated sugar, 1 tablespoon at a time, beating well after each addition. Beat on high speed until stiff peaks form, about 2 to 3 minutes.
Spread meringue on bottom and up sides of a 9-inch glass or ceramic pie plate coated with cooking spray. Sprinkle chopped walnuts over edge of meringue, lightly pressing to adhere. Bake in preheated oven until lightly browned, about 1 hour. Cool completely on a wire rack, about 30 minutes.
Whisk together egg yolks, lemon juice, salt, 2 1⁄2 tablespoons of the zest, and remaining 1⁄2 cup granulated sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until mixture thickens, about 8 to 10 minutes. Place top of double boiler in a bowl of ice water, and let stand, stirring occasionally, until completely chilled, about 20 minutes. Transfer mixture to a medium bowl.
Beat cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes.
Stir 1⁄2 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the mandarin orange segments into mixture. Transfer to prepared meringue pie shell, smoothing top. Mound remaining whipped cream on top of pie, making a well in the center. Arrange remaining orange segments on top center of pie. Sprinkle with remaining 1⁄2 tablespoon orange zest. Chill 2 to 3 hours before serving.